Wow. This was amazingly good & we even subbed meatless beef strips for the flank steak to make it (almost) vegetarian. I think it is probably worth the effort to try and seek out the bird chiles, galangal & kaffir lime leaves for a more authentic taste. Had to sub regular basil for the Thai basil (our asian store was unfortunately out). A little time consuming to make the drunken paste, but worth the effort. We cheated a bit by throwing it into a mini-food processor & adding some of the fish sauce to get a paste going. We will be making this again (and again, and again).
Drunken Stir-Fried Beef with Green Beans
Randy Mayor; Jan Gautro
Most Thai dishes are named after the main ingredients or cooking techniques. But occasionally, a dish has a playful or poetic name, such as this one. Serve over jasmine rice.
Yield: 5 servings (serving size: 3/4 cup)
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Amount per serving
- Calories: 202
- Calories from fat: 41%
- Fat: 9.2g
- Saturated fat: 3.7g
- Monounsaturated fat: 3.5g
- Polyunsaturated fat: 0.5g
- Protein: 20.2g
- Carbohydrate: 10g
- Fiber: 1.4g
- Cholesterol: 45mg
- Iron: 2.7mg
- Sodium: 1100mg
- Calcium: 50mg
- Drunken Paste:
- 1/2 teaspoon kosher salt
- 7 garlic cloves, minced
- 1 1/4 teaspoons minced bird chile or 2 1/2 teaspoons minced serrano chile
- 2 teaspoons coarsely chopped galangal or peeled fresh ginger
- 1 tablespoon chopped peeled fresh lemongrass
- 2 kaffir lime leaves, thinly sliced, or 1 teaspoon grated lime rind
- Cooking spray
- 1 (1-pound) flank steak, trimmed and cut into 1/4-inch strips
- 2 cups (1-inch) diagonally cut green beans
- 1 cup quartered cherry tomatoes
- 1 tablespoon sugar
- 3 tablespoons Thai fish sauce
- 1 teaspoon cider vinegar
- 1 cup Thai basil leaves
- To prepare the paste, combine the salt and minced garlic in a mortar and pestle, and pound to form a paste. Add chile, galangal, lemongrass, and lime leaves, one at a time, until each ingredient is incorporated into paste.
- To prepare stir-fry, heat a wok or large nonstick skillet coated with cooking spray over medium-high heat. Add paste, and stir-fry for 30 seconds (fumes may cause eyes and throat to burn slightly). Add beef; stir-fry for 3 minutes. Add beans; stir-fry for 1 minute. Add tomatoes, sugar, fish sauce, and vinegar; stir-fry for 1 minute or until beef reaches desired degree of doneness. Stir in basil.
- Wine Note: Here's a great example of a beef dish laced with lots of green flavors - in this case, lemongrass, lime and basil. A Sauvignon Blanc, itself sporting green notes, would pair wonderfully with this dish. Try Jepson Sauvignon Blanc 1999 (Mendocino County, California; $11).
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